The first Ukrainian whisky “Mykulynetske 43°”

• Ingredients: grain distillate aged for no less than 5 years, prepared drinking water.
• Shelf life: 2 years.

A noble and refined drink aged and bottled at our whisky distillery. Whisky “Mykulynetske” – aged in barrels for no less than 5 years. Before reaching you, the whisky undergoes long and complex production stages.

• Cultivation

We grow selected barley varieties on our own fields, later choosing the best harvest for the production of our whisky;

• Malting / Germination

The harvested grain is soaked for two days, after which it is placed on malting floors, where it germinates for seven days. During this process, the starch contained in the grain is converted into sugars;

• Drying

Drying of the germinated barley (malt) takes place in two stages.

The first pre-drying phase is carried out at 45–50°C, followed by a kilning phase lasting three to four hours at 85°C. The dried malt is then rested for about thirty days;

• Milling

Using a mill, the malt is crushed to facilitate dissolution in water and to separate the husk, which later serves as a natural filtration layer during production;

• Mashing

The crushed malt is gradually mixed with water and, with intermittent stirring, brought to a temperature of 75°C. This produces wort, which is then filtered and boiled;

• Fermentation

Yeast is added to the cooled wort. The yeast multiplies and consumes oxygen. When oxygen is depleted, the yeast obtains it by processing the wort, producing alcohol in the process. This stage is called fermentation;

• Distillation

The fermented wort undergoes double distillation in copper stills. Copper ensures even heat distribution, allowing a wide range of aromas to develop. Only the middle cut of the distillate is selected, while the heads and tails are discarded;

• Oak barrels

The obtained middle cut, with a strength of 60-65^oC, is filled into white oak barrels that previously stored wine, giving the whisky its color and flavor-aromatic characteristics;

• Maturation / Aging

Since 2008, whisky has been aged in the underground cellars of our brewery. A special microclimate is maintained there due to humidity and walls approximately two meters thick.

The oak barrels “breathe”, allowing oxygen to interact with the spirit, enriching it with vanilla and chocolate aromas and a deep amber-golden color.

In the cellars, an extraordinary aroma develops – the “Angel’s Share,” which is 3–6% of the spirit that evaporates from the barrel each year;

• Bottling

After maturation, the whisky is bottled in glass containers and packed in a cardboard tube or box.

Enjoy responsibly.